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By Mary Claire Ekstrom
Ingredients
2 ½ cups corn
¼ cup jalapeno slices, minced
2 tbsp. parsley flakes
½ cup minced white onion
1 tsp. sugar
1 tsp. salt
1 ½ tsp. chili powder
½ tsp. garlic salt
4 tbsp. lemon juice
3 tbsp. extra virgin olive oil
Optional: 1/2 cup cherry tomatoes, quartered
Directions
If corn is frozen, let it thaw. If corn is fresh and raw, cook it in boiling water until soft, about 3 minutes, and drain.
Mix corn and all other ingredients together in a medium bowl with a fork.
Serve chilled or heated.
